Smoky Black Bean Dip Recipe is an easy healthy appetizer that gets it’s subtle smoky flavor from chipotle chilies. Ready in 15 minutes!
Smoky Black Bean Dip
I hope you had a good weekend.
Ours was low key. Friday night we went to Hofbrauhaus and had a couple beers and a huge German pretzel. It was a good prep for the real thing in a month. Our son got a kick out of the German band that was playing (always a good distraction for the toddlers out there). We find that taking our son to restaurants these days can be hard so we are always looking for places with something to distract him.
Now to do a total 180 from German food …lets talk about this Smoky Black Bean Dip. Cinco de Mayo is in less than a month and this would be a perfect appetizer to have at your party. I eat this Smoky Black Bean Dip any time of the year but if you need an excuse, there you go. 🙂
The smoky flavor that the chipotle chilies in adobo sauce adds is a nice change from traditional black bean dip.
Black beans are not only healthy (protein and fiber packed) but filling. We eat a lot of black bean dips in my house (like this Baked Black Bean Dip). I saw this Smoky Black Bean Dip in a magazine recently and knew I had to try it. My husband, the taste tester, went out of his way to tell me how good this dip was not once, but twice.
I love dips because they are very customizable to your tastes. I followed this recipe closely (I subbed Greek yogurt for sour cream) but you could easily use more or less of the chipotle chilies in adobo sauce. You could add some chopped tomatoes and avocado as garnish. The sky is the limit with something like this — experiment and have fun with it.
In less than 15 minutes you can have this Smoky Black Bean Dip in front of you ready to snack on with a nice cold beer or margarita. Can’t beat that!Print
A healthy black bean dip with a subtle smoky flavor from chipotle chilies.
- 1 Tbsp. Olive Oil
- 1/2 cup thinly sliced green onions
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1/3 cup water
- 2 (15-ounce) cans of black beans, drained and rinsed
- 1/4 cup lime juice (about 2 limes)
- 3 tsp. canned chipotle chilies in adobo sauce
- 1 tsp. sea salt
- 1/2 cup fat-free Greek Yogurt (or 1/2 cup fat-free sour cream)
- 1 small jalapeño, seeds removed, chopped
- 1/2 cup cilantro
- 1 Tbsp. cilantro, minced
- In a medium pan heat the olive oil over medium heat.
- Add the onion, cumin and coriander. Sauté, stirring frequently, until the onions become soft (2-3 minutes).
- Add beans and 1/3 cup water to the pan and simmer until the water evaporates (6-7 minutes).
- Let the black bean mixture cool for about 5 minutes.
- In a food processor process the bean mixture until coarsely mashed. Add lime juice, chipotle chilies, and salt.
- Process until smooth. Add Greek yogurt (or sour cream), jalapeno, and 1/2 cup cilantro. Plus until the cilantro is just barely mixed in. Taste and adjust seasoning to your preference.
- Transfer the black bean dip to a serving dish and garnish with minced cilantro. Serve with chips or vegetables.
- Store the leftovers in an airtight container.
I have halved this recipe on occasion when I just want a small batch for my husband and I. Otherwise if you make the recipe as is it is a great appetizer or snack for a group of people.